Capelin pie is a tasty, appetizing and satisfying dish, the preparation of which does not require serious financial and time expenditures from you. Such baked goods were especially relevant in the post-Soviet space during the crises.

Even now, some housewives prefer to cook such simple dishes. "hastily"... It can be made from puff pastry or yeast dough, as well as in the "jellied" version.

The filling can also be varied with any components at your own discretion. For example, "dilute" it with potatoes, rice or vegetables.

As a result, you will definitely get a tasty and satisfying dish that is guaranteed to appeal to all family members.

The recipe for the pie is extremely simple and you can get it done pretty quickly. All technology will take you less than an hour. The main thing is to cut the fish, if it is not such initially.

Be sure to prepare quality ingredients, and remember that one spoiled product can change the taste of the finished pie for the worse beyond recognition.

If you are making a cake with capelin and rice, you need to take round polished grains, the very ones that boil well for porridge. Do not use wild rice or any other crop that remains firm and dry after cooking.

So what are some interesting capelin pie recipes out there?

Yeast dough pie

Yeast dough is considered one of the best for making this kind of pies. With it, the finished baked goods are softer, more aromatic and tender, which is very important for any fish pie. Among other things, yeast dough is one of the most satisfying, and therefore, if you serve such a pie for breakfast for the whole family, you can be sure that your household will be full for a long time after leaving the house.

You can use any recipe for yeast dough that you personally tested, or even buy ready-made "raw materials" in the store. If you are not yet familiar with the technology for preparing such a dough, we will be happy to advise you on how to make it correctly. By following our instructions, you will get quite a lot of dough - about a quarter more than you need for the cake itself. You can freeze the leftovers and use them later to make delicious pastries with any fillings.

So, to make yeast dough, follow these step-by-step instructions:

1. Pour one and a half cups of milk and one and a half glasses of water into a bowl. Liquids should be warm enough, but not too hot. You can use only milk or only water in a combined quantity (that is, three glasses);
2. Pour a tablespoon of dry baker's yeast (with a slide) into the resulting solution;
3. Beat two large chicken eggs into the mass;
4. Add two teaspoons of salt (without a slide) and two tablespoons of white refined sugar (do not think that the dough will turn out sweet - sugar appears here only as a flavor enhancer, so the finished raw materials can be used for absolutely any baking);
5. Start gradually adding flour, preferably premium flour. Only wheat flour is provided for this dough and no substitutes will work. You may need up to one kilogram of flour. Pour it in slowly, constantly stirring the composition, so that the mass is dense enough. She should not stick too much to your hands, but also be especially cool. Try to find a middle ground;
6. Now you need to cover the container with the dough with a towel and put it in a warm place;
7. When it rises for the first time, lay it down and remove the cloth;
8. Place the dough again in a warm place and let it rise a second time. When this happens, remove the mixture from the saucepan or bowl and begin to knead vigorously. Flour can be added as needed.

This dough will be in perfect harmony with the fish filling. And if you add rice or other "sticky" ingredients to it, it will taste even better!

Let's start preparing the cake itself:

• Carefully cut the capelin - rinse, remove the heads and tails, eliminate the insides (pay attention to the black films present in the belly of the fish - they also need to be removed so that they do not give the finished dish a characteristic bitterness). The caviar can be left (even desirable). One kilogram of freshly frozen fish will be enough;
• Chop onions in the amount of 4-5 medium-sized heads with a sharp large knife and send to sauté in vegetable oil. Make sure that the onion does not burn - it will be ready when it becomes translucent (it is not necessary to fry it until golden brown);
• Use a baking dish or baking sheet, preferably with high sides. Roll out the dough according to its shape and size. Line a baking sheet with parchment paper and grease its surface with vegetable oil (you can use melted butter, so the cake will turn out with a golden brown crust). Place the dough on a baking sheet;
• Lay the capelin in a dense layer on the surface of the bottom layer. Let the oven preheat;
• Salt the layer with fish, pepper it and put a "fur coat" of sautéed onions on it;
• Pepper and salt the layer again, if desired, lay a few bay leaves on it;
• From the rest of the dough, roll out the top layer, which you need to cover the filling on top. Be sure to seal the edges of the cake and poke holes in it with a fork. If desired, decorate the top layer of baked goods with hearts or dough flowers;
• Beat another chicken egg and brush the surface of the cake with it to make it beautiful and shiny;
• Send your pie to the oven and bake at the lowest temperature for at least an hour. During this time, the fish bones will bake well and will not be felt in the finished dish. 10 minutes before cooking, you can add a little heat.

This recipe is quite simple, and the dish prepared according to it turns out to be hearty and aromatic.

Jellied pie

Making capelin jellied pie is even easier and more practical. Such dishes are called "Guest on the doorstep" as they can be dealt with quickly when intruders are coming.

You will need:

1. Fresh frozen capelin (defrost beforehand) - 500 grams;
2. Onions - one large head;
3. Potatoes - three medium tubers;
4. Flour - two glasses;
5. Milk - one glass;
6. Mayonnaise - 250 grams;
7. Chicken eggs - three pieces;
8. Soda - on the tip of a knife;
9. Salt, sugar and pepper.

Instructions for making a pie with capelin and potatoes in the oven:

• Cut the capelin according to the usual principle, removing the heads, tails and entrails from it;
• Cut the onion into half rings and cut the potatoes into very thin slices;
• Salt and pepper all the "filling" components to taste (you can season the mixture with special seasonings for potatoes or seafood);
• On a greased baking sheet, put first the potatoes, then the fish, and then the onions;
• Prepare the dough just before putting the pie in the oven. To do this, mix milk, flour, mayonnaise and eggs, add half tablespoons of salt and sugar each, mix all the ingredients thoroughly;
• With the resulting dough, evenly pour the filling laid out on a baking sheet, shake the dishes a little so that it covers all the fish and potatoes;
• Place in the oven (preheated) for about 40 minutes. Watch the cake yourself - when it's browned well enough, you can take it out and serve it.

This recipe will surely help you out at the right moment, when there is simply no time for the laborious preparation of analogues.

BRANDED FISH PIE

Recipe from Dayan Q: Recipe for this pie in the piggy bank of loved ones. And I tried to do it with different fish, but with capelin it still tastes best)))
I generally love capelin - !!! And now I buy it quite often.

And now the pie itself ...

For the filling we need:
Fresh frozen capelin - 1 kg (plump and coarse)
Onion - 3-4 heads
Butter - just a little
Salt, ground pepper, bay leaf ..

My favorite dough is Fast yeast dough. I wrote how to do it in this post ..

Preparation:
1. The most dreary thing is to peel the capelin.)) We need carcasses-filehki. I usually do this beforehand.
In the morning I defrost the fish, peel it, and make a pie for dinner. Cleaning is not particularly difficult. Like sprat or hamsu. The ridges are easy to reach.
Here's what happens in the end:

2. Bow mode with soooooo rings. I cut on a grater.

3. Pour the chopped onion with boiling water, wait a little and drain. It softens and the bitterness goes away.
4. Salt and pepper the capelin to taste and mix.
5. Grease a mold with sides with oil. Roll out the dough and place in a mold.
6. Put onion in layers on the dough, put a few slices of butter on the onion, put the fish, the remaining onion on the capelin, a little oil again.

7. I put one leaf of bay leaf on top of the filling ... I feel so much more fragrant. But this is optional.
8. Cover with the second round of dough. We pinch the edges very carefully and hide them under the walls.

9. Decorate ...))) Lubricate with an egg and in the oven. I bake for 180 about 30 minutes. More precisely, I will not say so, I do it in different forms and therefore it is baked in different ways.

10. Ta-dame !!! We take it out, cover it with a cloth, let it stand for 5-10 minutes ...

At this time, we drive away from the front door of the neighbors who ran into the smell !!)))) And he - what a mmmm!
11. We call the family, cut, eat and remember the kind aunt Natasha with a kind word))) Aunt Natasha is me !!!

Believe me - it is VERY tasty !!! The juice flows out onto a plate ... then the children lick it with their tongues!
Bon Appetit!

PIE WITH WINE

Step 1

If you want to master in practice a delicious recipe for capelin pie, then first you should familiarize yourself with the technology of its preparation.

Lazy capelin pie

This recipe is a bit similar to the previous one, but the taste of the dough and the way it is served will be slightly different.

You will need:

• Capelin - 0.8 kg.,
• Potatoes - 4-5 pcs.,
• Large onion,
• Eggs - 4 pcs.,
• Flour - 4 tbsp. spoons,
• Baking powder - 1 tsp,
• Sour cream - 2 tbsp. spoons.
• Dill - standard bunch, salt and spices.

Cut out the capelin fillets. The fillet is very tender and does not crunch on the teeth. Grease the baking dish with oil, lay out the onion, cut into half rings, potato slices (you can grate it), then capelin. Fill everything with dough. Prepare the dough from beaten eggs, salt, sour cream, dill, baking powder and flour.

The pie will be cooked in 25 minutes in an oven preheated to 170 degrees. Since the filling is at the very bottom, choose a beautiful form for baking, because in it you will serve the cake on the table.

By the way, the recipe can be called a bachelor, since the fish can only be cleaned without removing the bones. Then the pie will turn out to be more colorful: the capelin bodies will be clearly visible from above. You can treat your friends to such a dish, and just organize a quick dinner for yourself personally, because the finished cake does not even need to be shifted out of the mold.

Capelin in fresh rye dough

If there is a shortage of time or simply unwillingness to tinker with the dough, it is recommended to knead it in a simpler way from water (1 cup), rye flour (2 cups) and a small amount of salt. Roll the resulting mass on a baking sheet into a large layer. We put all the layers on it, as in the previous case, and pinch it on top.

We put the pie in the oven, preheated to 210 C. We check the readiness by shaking: in the finished pie, the fish will "move".

For the older generation, capelin pie serves as a reminder of the difficult 90s, when food shortages and lack of money led to very interesting and tasty recipes and what was at hand. Capelin was readily available and cheap, and simple cooking methods became a real treasure in order to feed not only the family during the usual dinner, but also the guests at the party. Today you can try, which will rightfully deserve a worthy place in the list of your signature dishes.

If you are a lover of such a fish as capelin, then you should like a simple yeast pie with it ... The dough for the pie is very different: yeast, kefir or puff pastry. If you cook a cake with capelin on the day of fasting, on which fish is allowed, then I wrote a version of the dough. And if on ordinary days, then the dough can be yeasty, i.e. with milk or sour cream, butter and eggs. Use for the dough, along with premium wheat flour, more useful types of flour: whole grain, with bran, rice, oat, etc.

Capelin and onions can be put in the filling in raw form, but then it is advisable to cut the fish into fillets. A richer taste is obtained if capelin is pre-heat treated. If there is a little filling, then fry in a pan, and if there is a large amount of filling, then bake in the oven on a baking sheet.

I recently came across information on distrust of synthetic calcium preparations in vitamins and dietary supplements. And fish bones are a natural source of calcium for the body, so I removed only the head, tail and fins from the capelin, and left a ridge with bones ...

Prepare the ingredients according to the list:

Combine the ingredients for the dough and knead them by hand or using household appliances.
There are 400 grams of premium wheat flour and 100 grams of whole grain, so the dough is not white.

On dry active yeast, the dough will be ready within an hour, cover it from drying out during the rising period.
Punch once during the climb.

Chop the onion and simmer in vegetable oil, add a little salt.

Prepare the capelin. Remove its head, tail, fins and entrails.
Add it to the onions in a skillet and fry them together for a few minutes.

Flip the fish over once, but be careful as it may crumble into pieces.

Roll out the finished dough on a floured table and, for example, use a rolling pin to transfer it to a greased baking sheet. You can use a smaller dough than me this time ...

Place a layer of capelin and onion filling over half the dough.

Cover the filling with the other half of the dough and pinch or tuck the edges. Make several punctures to release the steam. If desired, brush the surface of the pie with yolk before baking or after baking.

Bake the capelin pie in a preheated oven at 200 degrees for about half an hour (time depends on the properties of your oven). Cover the finished cake with a towel for a few minutes.

Calorie content: Not specified
Cooking time: Not indicated

There are a lot of recipes for fish pies (last time we cooked). I offer my own recipe for fish pie with capelin and rice. It always helps out with its simplicity, well, and most importantly, it turns out delicious and satisfying.

Capelin and rice pie can be baked from yeast or puff pastry. Another version of the dough is a dough on fermented baked milk or kefir. The recipe is very beneficial and quick. And so to make a pie you need products:
For the test:
- flour 3.5 cups;
- fermented baked milk, 665 ml .;
- soda 1 tsp;
- vegetable oil 6 tbsp;
- salt - a pinch.

For filling:
- fresh frozen capelin 450 gr .;
- rice 210 gr.;
- 2 onions;
- seasoning for fish;
- for greasing the cake - 1 egg.

How to cook from a photo step by step

Preparing the dough for fish pie with capelin and rice. In a deep cup, combine flour, kefir, butter, salt, soda.




Knead an elastic soft dough that does not stick to your hands.




Give the kneaded dough a little rest, about 15-20 minutes. Defrost the capelin and rinse it under water. Cut off the end of the tail and head from each fish. Cut into small pieces.
If you still have enough fish in stock, we recommend implementing the recipe.






Salt the fish and leave for 7-14 minutes. Divide the dough into two parts. Roll out the parts into a rectangle with the size of your baking sheet, 0.5 cm thick. Cut the baking paper onto the baking sheet and place the first part of the dough.




Boil the washed rice in salted water until tender. Let the rice cool down and place it on the dough in an even layer.




Place the fish in the next layer.






This is followed by a layer of chopped onion. Sprinkle spices over the entire surface.




Cover the pie stuffed with rice and capelin with the second part of the dough and mold the sides.




Cut a small hole in the center. If you have pieces of dough left, you can dream up and decorate the cake. For example, mold a fish or grass. Beat the egg and grease the surface of the cake with it.




We bake the cake for 50 minutes at a temperature of 175 degrees.






The capelin and rice pie can be served with tea with sour cream or ketchup.




When serving, the pie can be garnished with green onions or other fresh herbs.




It will be beautiful if you put the pie in a wicker bread basket.